Dinner
Slow-Cooker Mahi-Mahi Tacos
Spiced fillets rest atop juicy tomatoes and onions, turning tender until they flake at the touch of a fork. Warm corn tortillas cradle each bite, finished with a cool spoonful of sour cream for bright, satisfying tacos.
- Total
- 1 hr 45 min
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 389
- Protein
- 27g
- Carbs
- 41g
- Fat
- 15g
- Fiber
- 6g
- Sugar
- 5g
- Sodium
- 525mg
Ingredients
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 lb wild-caught skin-on mahi-mahi fillets
- 1 1/4 cup cherry tomatoes, halved (about 7 ounces)
- 1 1/4 cup thinly sliced red onion (from 1 onion)
- Cooking spray
- 8 (6 inch) corn tortillas
- 3/4 cup reduced-fat sour cream
- 1 cup finely shredded cabbage (from 1 small head or 1 [10-ounce] package)
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Stir together the paprika, garlic powder, oregano, salt, pepper, and 1 tablespoon of the oil in a small bowl. Rub all over the fish. Place the tomatoes and onion in a 5- to 6-quart slow cooker lightly greased with cooking spray; drizzle with the remaining 1 tablespoon oil, and top with the fish. Cover and cook on LOW until the fish flakes easily with a fork, about 1 hour and 30 minutes.
- Flake the fish into large chunks. Spoon the fish evenly into the tortillas, and top evenly with the cooked tomatoes and onions, sour cream, cabbage, and cilantro leaves. Serve with the lime wedges, if desired.